Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

2011 ◽  
pp. 255-265
Keyword(s):  
Melting Point ◽  
Reference Materials ◽  
Iodine Value ◽  
Standard Reference Materials ◽  
Slip Melting Point

scholarly journals Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

2008 ◽  
Vol 3 ◽  
pp. ACI.S1052 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Siew Wai Lin ◽  
Ainie Kuntom
Keyword(s):  
Melting Point ◽  
Reference Materials ◽  
Palm Oil ◽  
Iodine Value ◽  
Palm Olein ◽  
Palm Stearin ◽  
Standard Reference Materials ◽  
Slip Melting Point ◽  
Consensus Values

This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 ± 0.14 Wijs in palm oil, 56.77 ± 0.12 Wijs in palm olein and 33.76 ± 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 ± 0.3 °C in palm oil, 22.7 ± 0.4 °C in palm olein and 53.4 ± 0.2 °C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of -20 °C, 0 °C, 6 °C and 24 °C upon storage for one year.

scholarly journals PENGARUH PENAMBAHAN PEWARNA EKSTRAK KUNYIT DAN EKSTRAK WORTEL TERHADAP MARGARIN BERBAHAN MINYAK KELAPA DAN LEMAK COKLAT

Agrika ◽  
2017 ◽  
Vol 11 (2) ◽  
Author(s):  
Slamet Raharjo ◽  
Moh. Su’i ◽  
S Suprihana
Keyword(s):  
Melting Point ◽  
Iodine Value ◽  
Acid Value ◽  
Slip Melting Point

Margarin merupakan pengganti mentega dengan rupa, bau, konsistensi, rasa, dan nilai gizi yang hampir sama. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi ekstrak pewarna kunyit dan wortel pada produk margarin minyak kelapa dan lemak coklat yang mempunyai asam laurat tinggi. Warna yang diinginkan pada margarin adalah kuning mentega (Butter Yellow). Penelitian ini dilakukan dengan dua factor yaitu faktor pertama jenis pewarna yang terdiri ekstrak kunyit dan ekstrak wortel, Faktor kedua adalah konsentrasi ekstrak pewarna terdiri dari 5%, 7% dan 10%. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 3 ulangan. Hasil penelitian menunjukan bahwa jenis pewarna dan konsentrasinya tidak berpengaruh nyata pada Iodine Value (IV), kadar air dan titik leleh (Slip Melting Point), tetapi berpengaruh terhadap bilangan asam (Acid Value) warna. Perlakuan terbaik diperoleh pada jenis pewarna kunyit dengan konsentrasi 10% dengan nilai bilangan asam 2,04; iodive value 36,80; kadar air 10,13%; titik leleh 34,00 °C dan warna (kekuningan) 28,65. Kata kunci: Margarin, minyak kelapa, lemak coklat, kunyit, wortel

scholarly journals The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

2020 ◽  
Vol 35 (1) ◽  
pp. 66
Author(s):  
Dhita Ulfi Lestari ◽  
Sumardianto Sumardianto ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Melting Point ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Heating Temperature ◽  
Slip Melting Point ◽  
Striped Catfish ◽  
Catfish Oil

<p>Striped catfish (<em>Pangasius hypophthalmus</em>) is a high-fat fish compared to other freshwater fish like snakehead fish and carp. Striped catfish oil contains unsaturated and polyunsaturated fatty acids that are beneficial for health. The quality of catfish oil is affected by the extraction method, especially the preliminary heating temperature for the extraction. This study aimed to determine the effect of different heating temperatures on the characteristics of catfish oil and find the best heating temperature in the dry rendering process. This study used a completely randomized design with three different heating temperatures (80°C, 100°C and 120°C). The result showed that the extraction at various temperatures was significantly different on the yield, moisture content, peroxide value, iodine value, free fatty acids value and slip melting point, but not significantly different in sensory properties. A higher heating temperature could increase the yield percentage, free fatty acids values, peroxide values, iodine values, except to the moisture contents, slip melting point and fatty acid profiles. The best temperature was 100°C for 20 minutes with 9.09% yield, 1.44% moisture content, 1.72% free fatty acid, 15.82% iodine value and sensory of 7.65&lt;µ&lt;8.15. Based on the results, it can be concluded that the dry rendering temperature affects the characteristics of the catfish oil.</p>

Thermal behavior study of biodiesel standard reference materials

2011 ◽  
Vol 106 (2) ◽  
pp. 347-354 ◽  
Author(s):  
Eveline De Robertis ◽  
Gabriela F. Moreira ◽  
Raigna A. Silva ◽  
Carlos A. Achete
Keyword(s):  
Thermal Behavior ◽  
Reference Materials ◽  
Standard Reference Materials ◽  
Behavior Study

Two new marine sediment standard reference materials (SRMs) for the determination of organic contaminants

2004 ◽  
Vol 378 (5) ◽  
pp. 1251-1264 ◽  
Author(s):  
Stephen A. Wise ◽  
Dianne L. Poster ◽  
Michele M. Schantz ◽  
John R. Kucklick ◽  
Lane C. Sander ◽  
...  
Keyword(s):  
Reference Materials ◽  
Marine Sediment ◽  
Organic Contaminants ◽  
Standard Reference Materials
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